Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.

[1] Singapore-style noodles are a Cantonese creation, and are common in Cantonese-style and takeaway restaurants in Hong Kong.

[2][3] The dish dates back to just after World War II, having been developed by Cantonese chefs who wanted ways to use curry powder—which had been introduced through the British colonies.

[3] There is a similarly-named stir-fried noodle dish known as Xingzhou mifen (星洲米粉) or Xing Chow bee hoon, where Xingzhou is a poetic name for Singapore, in neighbouring Malaysia.

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